I am trying to get into the habit of making (and wanting) smoothies for breakfast. They are so simple to make and work great for meals on the go. My boyfriend is a huge fan of green smoothies, where he adds various fruits to the blender along with some kale. I don’t mind them, but I thought I’d baby step my way into the smoothie world with something a little more my speed: an oatmeal banana smoothie with espresso and chocolate hazelnut. Mmmmm.
This recipe is adapted from Foxes Loves Lemons, a fellow food blogger as well as a recipe developer. Her recipes are mouthwatering and her pictures are just amazing! She also manages to post daily which just blows my mind. How she manages to deliver such amazing posts daily is beyond me!
My recipe below is a touch different than Foxes Loves Lemons because I wanted to incorporate Nocciolata, a dark chocolate and hazelnut spread, into my smoothie. To see the original version, check out her blog post here.
Nocciolata is made with no chemicals, artificial flavors, GMOs, or palm oil. What it is made with is certified organic ingredients including dark chocolate from the Antillean Islands, Italian hazelnuts (16%), brown sugar, skim milk and Bourbon vanilla extract. Yum! Nocciolata can be found in many stores including Wegmans, King’s, and Whole Foods to name some in the Philly area. For a list of stores that carry Nocciolata, check out their webpage. Â
source: https://www.nocciolatausa.com/
Ingredients:
- 1 cup old-fashioned rolled oats
- 1 1/2 cups almond milk
- 1 banana, cut into chunks
- 1/4 cup vanilla Greek yogurt
- 1 tablespoon Nocciolata spread
- 1 tablespoon espresso powder
- 1 cup ice
Disclaimer: I was sent a free sample jar of Nocciolata to try. My opinions are my own.Â
Add the oats and almond milk to a blender. Pulse for a couple of seconds to combine.
Add the banana, Greek yogurt, Nocciolata, and espresso powder, and ice. Blend until smooth.
If you’d prefer a thicker smoothie, start with 3/4 cup ice and add as needed. For a thinner smoothie, add more almond milk.
The rolled oats add some texture to the smoothie which I love. The banana, hazelnut, and espresso flavors are perfectly balanced, making one awesome smoothie!
The recipe makes two servings, but I’m sure you’ll have no trouble finding a friend to share this with! To see more recipes that incorporate Nocciolata, check out their Facebook page.
- 1 cup old-fashioned rolled oats
- 1 1/2 cups almond milk
- 1 banana, cut into chunks
- 1/4 cup vanilla Greek yogurt
- 1 tablespoon Nocciolata spread
- 1 tablespoon espresso powder
- 1 cup ice
- Add the oats and almond milk to a blender. Pulse for a couple of seconds to combine.
- Add the banana, Greek yogurt, Nocciolata, and espresso powder, and ice. Blend until smooth.
- If you’d prefer a thicker smoothie, start with 3/4 cup ice and add as needed. For a thinner smoothie, add more almond milk.
This looks great, Kaitlin! And thanks so much for the kind words about my blog 🙂 I actually have a jar of Noccioloata in my cupboard, so now I want to go back and your make your adaptation of my recipe. Is that weird? haha.
Lori @ Foxes Love Lemons recently posted..Cherry Lemonade Ice Cream
Aw thanks Lori! Thanks for developing such a delicious recipe for me to base my version on!
Kaitlin @ I Can Cook That recently posted..Bacon, Tomato, and Arugula (BLT) Pizza
The Banana Smoothielooks so delisious. Thanks for your recipe.